Ingredients
2 pounds ground beef1 medium onion, chopped1 can (46 ounces) tomato juice1 can (28 ounces) diced tomatoes, undrained2 celery ribs, chopped3 tablespoons brown sugar2 tablespoons chili powder1 teaspoon salt1 teaspoon prepared mustard1/4 teaspoon pepper2 cans (16 ounces each) kidney beans, rinsed and drained1/2 cup uncooked elbow macaroni
Preparation
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomatoes, celery, brown sugar, chili powder, salt, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Add the beans and macaroni; simmer 15-20 minutes longer or until macaroni is tender.
